Who doesn’t love a buttery biscuit? With the holiday season coming up, you’ll probably find yourself making more than one biscuit recipe for special dinners with the family. This gluten-free biscuits recipe is one of our favorite recipes to turn to when we’re looking for a low-carb version of our favorite, buttery side.
To create this low-carb biscuit, the recipe uses a combination of almond flour and coconut flour. While the texture of this biscuit is not an exact replica of one made with white flour, it is pretty close. It’s close enough to make you reach for another biscuit, that’s for sure!
You could also add cheese and chopped chives to turn these into cheesy biscuits with delicious, savory flavor. Otherwise, keep these plain and simple like the classic and you’ll still be impressed with how tasty these gluten-free biscuits are.
A bonus with this recipe is that these are paleo-friendly biscuits as well. So whether you’re on a gluten-free diet or a paleo diet, you can feel happy about the fact that these buttery biscuits are totally allowed on your holiday table.
Better yet, serve them for a holiday brunch and make breakfast sandwiches with them. You can make these gluten-free biscuits ahead of time and freeze the baked biscuits. When you’re ready to serve them, simply place them in the oven to reheat.
Summary |
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Cook time: 25 minutes
Prep time: 15 minutes
Idle time:
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Level
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Servings:
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Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/2 tsp Real sea salt
- 4 tbsp melted butter or ghee
- 1 carton egg whites approximately 10 egg whites, just under 2 cups (16 oz.)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with a sheet of parchment paper.
- To a medium bowl, add the almond flour, coconut flour, baking powder, and salt. Stir together using a wooden spoon.
- Add the melted butter to the flour mixture, and stir it in with your spoon to combine.
- To a large bowl, add the egg whites and beat with an electric mixer until the egg whites are white and form stiff peaks.
- Gently fold the dry ingredients into the egg whites until the two are fully combined. Let this mixture rest for 5 minutes.
- Use a muffin scooper to scoop the batter onto the prepared baking sheet. Flatten the mounds of batter so that they are only about 1 inch high.
- Bake the biscuits for 20 to 25 minutes, until they've become golden brown. Allow them to cool before serving.
Additional information
Recipe adapted from aunaturalenutrition.com
